December 20, 2020

Danish Butter Cookies

danish butter cookies
This recipe is super easy, and so customizable! With only 8 ingredients that you most likely have in the pantry, you can whip these up in time for Christmas. The combination of lemon, vanilla and almond extract give such a distinctive flavor. We have been making these Danish butter cookies for years, and they are always a hit. The dough is very easy to make, and the decorating is so much fun. I top these bite-sized cookies with either melted semi-sweet or white chocolate, and a variety of holiday decorations such as red and green mini m&m’s, snowflakes, candy sugar, sprinkles, etc. Although the combination of all three extracts is what makes these cookies unique, you can use whatever you have at home.
Prep Time 8 hours 40 minutes
Cook Time 8 minutes
Course Dessert
Servings 48 cookies


  • 1 cup butter, softened
  • ½ cup sugar
  • ½ tsp lemon extract
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp cinnamon
  • 2 ½ cups sifted flour
  • ½ tsp salt


  • In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
  • Beat in the lemon, vanilla and almond extracts.
  • Gradually mix in the cinnamon and flour until the dough comes together. It will be a bit crumbly, but you should be able to shape it into a ball.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Shape into 2, 12-inch long rolls. Wrap tightly in plastic wrap and refrigerate for 8 hours, or overnight.
  • When you are ready to bake them, preheat the oven to 350 degrees.
  • Cut the rolls into ¼ inch thick slices.
  • Place the cookies 2 inches apart on a parchment lined sheet pan.
  • Bake for 8 minutes, or until the cookies are slightly golden.
  • Remove cookies from the sheet pan and cool on racks.
  • Decorate with melted semisweet or white chocolate and holiday sprinkles or mini M&Ms.
Keyword dessert, kid-friendly
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